The garden is overflowing with arugula. We harvested a row and made some lovely arugula pesto with toasted walnuts. It has a bright, rich, garlic-y flavor that’s perfect for fish, pizzas, pastas, cold orzo salads, bruschetta appetizers, and anything else you can think of to smear this green elixir on.
Toast 1/2 cup of walnuts in a toaster oven at around 300 degrees, until they start to look slightly brown but not burnt – about ten to fifteen minutes.
In a food processor, process one small clove of garlic, the toasted walnuts (after they’ve cooled a bit), three large handfuls of arugula, 1/4 cup grated parmesan cheese, juice of 1/2 a lemon, and salt and pepper. Pour in 1/4 cup of olive oil while the food processor is whirring.
If it seems a little dry, add a bit of water to blend everything to a nice puree.
- 1 small clove garlic
- 1/2 cup walnuts, toasted
- 3 large handfuls arugula
- 1/4 cup grated parmesan cheese
- juice of 1/2 lemon
- salt and pepper
- 1/4 cup olive oil